Braised Leftover Smoked Brisket

Apparently, I can braise leftover smoked brisket and add more flavor and a bit of freshness with cabbage.  Good way to start off the new year with a little bit of protein, spice, and veggies.  2025 will be a year of discovering new ways to cook with leftovers.  I like how even more tender the brisket is!  

Ingredients

  • 1-2 pounds leftover smoked brisket cut to 2” chunks
  • Add 2 onions large chunk cuts
  • 1 head of garlic cloves
    1/2 shredded head cabbage
    2 T minced garlic
    1 bunch chopped green onions
    2 T shoyu
    2 T of sesame oil
    1 T of gochugaru Korean (chili pepper)
    1 T fish sauce
    1 T roasted sesame seeds

 

Directions

  1. In a large pot add the leftover cut brisket, onions and garlic.
  2. Cover with water.
  3. Bring to a boil and reduce heat to simmer for 2 hours.
  4. Hand shred the brisket, when cooled, will be like a pulled pork.
  5. Combine in a small bowl the minced garlic, green onions, shoyu, sesame oil, gochugaru, fish sauce and sesame seeds, set aside.
  6. In a wok, add the cabbage over medium heat to soften.
  7. Add the shredded brisket to the wok.
  8. Add the seasoned mix to the wok and mix thoroughly.
  9. Serve over rice.